The recipe I used is a bastardized version of one I got from vegancooking.
Lentil Rice Loaf
2 cup cooked lentils
2 cup cooked brown rice
1 small onion, chopped
1 carrot, shredded
1 T dried chopped chives
1 tsp pepper
1 tsp minced or powdered garlic
1/4-1/2 tsp thyme, marjoram
1/2 cup whole wheat flour
1 T corn starch
Preheat oven to 375°. Mix all ingredients in a large bowl, mash with potato masher until nice and mushy and mixed.
Lightly grease a loaf pan, and press mixture into it. Cover with foil and bake for one hour covered. Then, uncover and cook for another 30 minutes. Cool at least 30 minutes.
The result was still a bit gooey inside, so I might try adding a whole instead of half cup of flour, if desired.
Served with slightly overcooked sugar snap peas, cucumber slices, and gravy.
Gravy sort-of Recipe
For the Gravy I mixed in a small saucepan:
(All measurements are total guesses)
1/2 cup nutritional yeast
1 tsp corn starch
1.5 - 2 cups unsweetened soy milk
1/2 tsp each: pepper, salt, garlic powder, chives, "salt free seasoning"
I cooked and whisked it for a few minutes on low heat, and I didn't want to add flour, so I was thinking "How could I thicken this up more?"
Aha! When I cooked the lentils originally, I cooked about 2 cups too much, so I put the gravy so far and the 2 cups leftover lentils in the food processor, and blended it until it was nice and soupy-pastey. Voila! Lentil gravy for Lentil loaf!